Ingredients
- 1 lb white fish fillets (cod, tilapia, or haddock)
- 1/2 cup flour
- 1/4 cup cornstarch
- 2 eggs, beaten
- 1 cup panko breadcrumbs or crushed cornflakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika or chili powder
- Oil for frying
- 6 corn or flour tortillas
- 1 cup shredded cabbage or slaw mix
- Lime wedges (for serving)
- Chopped cilantro (optional)
- 1/4 cup sour cream, mayo, or Greek yogurt
- 1 tsp lime juice (for sauce)
- 1 tsp hot sauce or chipotle (optional, for sauce)
Instructions
- Slice fish into taco-sized strips and pat dry.
- Set up breading station with: 1) flour mixed with salt, pepper, garlic powder, and paprika; 2) beaten eggs; 3) panko breadcrumbs.
- Dredge fish in flour, dip in egg, then coat with breadcrumbs.
- Heat oil in a skillet over medium-high heat. Fry fish 2–3 minutes per side until golden and crispy.
- Transfer cooked fish to a paper towel-lined plate to drain.
- Warm tortillas in a dry skillet or microwave until soft.
- Mix sour cream, lime juice, and hot sauce (if using) to make the sauce.
- Assemble tacos with slaw, crispy fish, sauce, cilantro, and lime juice.
Notes
- Swap fish for shrimp or crispy tofu for a variation.
- Bake fish at 425°F for 15–20 minutes as a lighter alternative.
- Use pre-made slaw and bottled sauce for a quicker version.
- Add avocado or pickled onions for extra flavor.
- Use gluten-free flour and breadcrumbs for a gluten-free version.
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 2g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg